Chicken or Fowl Broth
Ingredients
Directions
Prepare the fowl
Draw the entrails and giblets from the fowl, being careful not to break the gall.
Remove the crop, cut off the head, and chop the fowl into small pieces.
Make the broth
Place the chopped fowl in a pot and add 1 pint of cold water.
Bring to a boil, skim off any foam, and let it simmer gently for 1.5 hours.
Add a little coarse sea salt to taste.
Strain the broth through a cloth and store it in a cool place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fowl
- Releases flavour, gelatin and body into the water as it simmers.
- Cold water
- Acts as the solvent that extracts flavour and collagen from the fowl.
The step that matters
Skimming the foam after the boil. Foam is coagulated protein and impurities that cloud the broth and can taste bitter. Skimming it early keeps the broth clear and clean-flavoured, so the simmer should stay gentle rather than a rolling boil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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